These little dandys are delicious. They are sweet, crunchy, and salty, what more could you ask for? At this time of year sweet potatoes and yams are often on sale and I love to stock up and keep them on hand to make these chips. Sometimes you’re just in the mood for a crunchy snack. These are great because they are baked, not fried, in healthy coconut oil and lightly salted with Redmond Real Salt.
The only tricky thing is attempting to cut them in uniform thickness and making sure they don’t turn black when you’re not looking! Since they have lots of natural sugars in them, they tend to burn fast towards the end.
I made them today to go with my lunch and kept a close eye so you can know exactly how long to cook them without overdoing it.
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